Alma record. (Alma, Mich.) 1878-1928, 1887-08-26
DOMESTIC HINTS.
APPLE DUMPING.

spoonful salt and lard half the size Of
an egg. Wet up with cold water to n
stiff dough This divide into six or
seven parts. Pare as many good
sized apples. cut through the middle,
remov ny the core; cover with the
dough, pressing the edges together TIL
no seam remainsi then when all are
ready roll two or three times over In
dry flour, and drop into boiling water.
Boil steadily half an hour. not once
lifting the lid TIL ready to remove TO
the table Eat with cream and sugar
sprinkled with grated nutmeg.
CINNAMON RUsK.
Take one cup mashed potatoes. one
of sugar, one of hop yeast and three
eggs, mix all together When light
add half cup Of butter, one table,
spoonful of ground cinnamon and -four
to make a stiff dough; lot rise; make In
small cakes and put in buttered pans.
When light grease the tops with but.
ter; sprinkle thickly with sugar and
cinnamon; bake in quick oven.
COLD LEMON PUDDING.
One-half box of gelatine soaked In
four tablespoonfuls Of water for ten
minutes; add pint Of boiling water,
juice of two lemons. one cup of sugar.
strain and set away to cool. When
cold, stir in the whites of three well.
beaten eggs. A thin boiled custard can
be used to pour over this pudding, or
thick, sweetened cream.
ITALIAN SAUCE.
Put into a saucepan little parsley.
shallot, some mushrooms and truf.
fles if to be had, chopped finely. also
piece Of butter as large as walnut
warm them together; add half glass
OF white vinegar, some pepper and salts
let all boil gently together for half an
hour; strain and add teaspoonful Of
oil.
CREAM CARROTS
Cut in half-inch bits one pint of car
rots. Boil IA just enough sailed wa
ter to keep from burning; when tender
add one pint milk or cream one table,
0ROOhAAl wi IL sllAtlI' DubACl lllt HlHb VI
an egg. salt AMI pepper to season.
Simmer five minutes and serve very
hot.
DRIED FRUIT ROLL.
Take a small loaf of bread dough,
when ready for baking; roll it about
half an inch in thickness; spread with
the fruit made smooth and seasoned;
commence at one side and roll up, and
steam an hour; eat with butter sauce.
TRANSPARENT PUDDING.
Beat eight eggs very light, add half
a pound of sugar, the same of fresh
butter melted. and half nutmeg,
grated; set this on the stove, and keep
stirring until it is thick as buttefed
eggs; put a puff paste in a pie-plate.
and bake IN a moderate oven. This
quantity will make two pies.
sCALLOPED ONIONS.
Boil. and il large cut into quarters.
Put into n shallow dish, cover with
white sauce and buttered crumbs, and
bake until the onions are brown.
BROWN BREAD.
One pint each of Indian meal, gra-
ham flour and buttermilk, two-thirds
of cup of molasses and one teaspoon
full each of soda and salt. Steam three
hours. Sour milk may be used instead
of buttermilk by using o little shorten
ing.
JUMBLES
Rub to q cream a pound of butter
and pound Of sugar; mix with it IL
pounds of -four four eggs and a very
little brandy; roll the cakes in powder
ed sugar; lay them on fat buttered
tins, and bake in quick oven.
STEAMED RICE.
One cup of rice, one teas poon of salt
three cups of boiling watel steam one
hour; add one cup Of swee milk, cook
twenty minutes longer, when it Is
ready to serve with cream and sugar
CREAM SPONGE CAKE.
Beat two eggs in a cup and fill up
the cup with sour cream; one cup Of
sugar, one and one-half cups Of flour.
two level teaspoonsful of baking powd-
er. Flavor with lemon or vanilla.
SNOW DROPS.
One cup OF butter, two cups OF sugar,
whites of five eggs one small cup of
milk. three cups of prepared flour; fla
vor with vanilla and nutmeg. Bake in
small, round tins.
PLAIN CAKE.
One-third OF cup of butter, one cup
Of sugar, one egg /! cups of -four, one.
third of cup of milk and one teaspoon